CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER
Provided by Tia Mowry
Categories side-dish
Time 40m
Yield 6 to 8 servings (26 to 28 madeleines)
Number Of Ingredients 17
Steps:
- For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
- For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
- Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
- In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
- Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
- Serve the madeleines dolloped with the ancho butter.
MAPLE-PECAN CORNBREAD
Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL-HONEY MADELEINES
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 1/2 cups batter, enough for about 12 small cakes (about 2 1/2 inches in diameter)
Number Of Ingredients 9
Steps:
- Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together sugar and eggs in another medium bowl until pale and thick, about 2 minutes. Whisk in honey. Fold in flour mixture using a rubber spatula. Pour in butter in a slow, steady stream, folding gently to combine. Refrigerate batter for at least 4 hours (or overnight).
- Preheat oven to 400 degrees. Butter and flour a cast-iron pan, and fill about three-quarters full. Bake until golden around edges (time will vary depending on size of pan). Remove from oven, and immediately transfer madeleines from pan to a wire rack. Let cool. Coat each with glaze, and serve immediately.
BLUE CORNBREAD MADELEINES
Recipe from my "California Sizzles" cookbook which says these are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.
Provided by DailyInspiration
Categories Breads
Time 16m
Yield 24-30 madeleines
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
- In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
- Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
- Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.
Nutrition Facts : Calories 89.6, Fat 4, SaturatedFat 2.2, Cholesterol 24.6, Sodium 112, Carbohydrate 11.8, Fiber 0.6, Sugar 3.1, Protein 2
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
LEEK AND CORNBREAD DRESSING
Make and share this Leek and Cornbread Dressing recipe from Food.com.
Provided by Mercy
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Toss stuffing mix with about half of the melted butter; set aside.
- In a skillet, heat reminaining butter over in a large skillet over medium heat until foaming; sauté leeks and celery for 10 minutes or until tender.
- Stir in bacon, pecans, salt and pepper; then combine with stuffing mixture.
- Spoon into a 9-inch square baking dish.
- Bake for 20 minutes or until heated through.
Nutrition Facts : Calories 738.2, Fat 57.1, SaturatedFat 27.3, Cholesterol 110.8, Sodium 1367.5, Carbohydrate 47.9, Fiber 9.6, Sugar 4, Protein 10.6
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CORNBREAD MADELEINES RECIPE | MYRECIPES
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- Preheat oven to 400°. Whisk together cornmeal mix, flour, and sugar in a large bowl. Add buttermilk, melted butter, and eggs. Whisk together just until blended. Spoon batter into lightly greased shiny madeleine pans, filling three-fourths full. Bake, in batches, 16 to 18 minutes or until golden brown. Remove from pans immediately. Serve hot, or cool completely on wire racks (about 20 minutes), and freeze in zip-top plastic freezer bags up to 1 month. To serve, arrange desired amount of madeleines on a baking sheet, and bake at 350° for 5 to 6 minutes or until thoroughly heated.
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